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Friday, December 31, 2010

MANGO FLOAT (Chilled Layered Mango, Cream & Crackers Dessert)

I’ve first tasted this dessert a couple of weeks ago during a family friend’s graduation picnic and I can’t seem to get enough of this simple, easy and oh! so heavenly, Mango Float! The twist in this version is that I’ve used Original Flavoured SkyFlakes Crackers, most recipes use Graham Crackers. I prefer SkyFlakes as it tends to hold its shape well and doesn’t have that “too soggy” feel to it while you’re eating it.

I have used my frozen ripe mangoes for this recipe and the taste is still the same. The only difference between the frozen and fresh is that you can slice up the fresh mangoes nicely.

Highly recommended for a summer dessert, this recipe is definitely a keeper

MANGO FLOAT (Chilled Layered Mango, Cream & Crackers Dessert)

INGREDIENTS:

2-3 large ripe mangoes (peeled, deseeded and sliced)

1 can (395g) condensed milk

1 bottle (600ml) thickened cream

7 packets of individual packets of SkyFlakes

Pyrex rectangular glass container – 9x7x2.5 inches (2.6L)

ASSEMBLING:

~ Combine thickened cream and condensed milk together, stir till the two are well combine. If you’re using frozen mango flesh, stir in the excess liquid to the cream mixture and set aside.

~ Open the packets of SkyFlakes and break the crackers into three segments. In your Pyrex container, pour enough cream mixture to cover the base and layout your crackers. Once you have evenly covered the surface with crackers, ladle enough cream mixture and then place slices of fresh mangoes or shredded frozen mangoes on top. Place another layer of crackers/cream/mangoes, keep layering in this order until you lay down your last cracker layer. Pour the remaining cream mixture to totally submerge the top cracker layer (if you’re using frozen mangoes, just scatter the remaining shreds on top).

~ To add more Mangolicious factor to this dessert, top the Mango Float with slices of fresh mangoes. Cover the Pyrex with cling wrap or lid and place in the freezer overnight. Take it out 1 to 1 1/2 hours before serving, presentation and handling wise, cutting the Mango Float semi-frozen is much easier and the layering is more evident than the totally thawed version.

NOTES:

You can also use Graham Crackers or Sponge Fingers/Lady Fingers (Savoiardi) instead of SkyFlakes Crackers.

If you can’t find fresh thickened cream, use the canned version (Nestle or Carnation Brands).

If you want to add more Mangoes…go for it, the more the merrier! But use a bigger container to avoid overflowing.

ok, first of all...you can freeze ripe mangoes???? holy son of a ripe mango!! lol how long will they keep in the freezer???? now that we're in the middle of summer, i am worred that we wont be seeing anymore mangoes soon where i live...it'll be monthssss of pure agony before we get another taste of it!

can u add a bit of gelatine to the milk/cream mixture? im thinking about making this for this weekend's potluck

Definitely you can, but the frozen mangoes I used once defrosted gets mushy but still have that yummy mango taste and smell...good for shakes, ice candy, baked goods, etc where the mushy look is not really that important.

I haven't tried adding gelatine yet, but if you do..pls do tell me the overall result=) Somebody suggested to me, to make the top more attractive, you use fruit cocktail juice + gelatine and pour it over the slice mangoes decoration...but I haven't freeze jelly yet so I don't know what will happen once you take it out of the freezer..

Oops just wait...if you put gelatine in the milk/cream mixture then the crackers won't absorb the milk/cream...*with this dessert the crackers have to absorb some of the liquid to make it soft. I have to try this next time I make Mango Float=)

PS. Before I forgot, when you freeze our ripe mangoes, remove the skin and seed...only the flesh but I know you know this, just in case lang sinabi ko kasi baka may mabuwang na naman na wrong! Bwhaahahahhahaha...